Moroccan Style Lamb with Couscous
Instructions:
- This sweet but slightly spicy stew is served on a bed of couscous, which, like Italian pasta, is made from semolina wheat.
- 2 pounds boneless lamb shoulder, trimmed and cut into 11â„4-inch pieces
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 11â„2 teaspoons ground cumin
- 11â„2 teaspoons ground coriander
- 1 large onion (12 ounces), cut into 8 wedges
- 1 can (141â„2 to 16 ounces) stewed tomatoes
- 1 cinnamon stick (3 inches)
- 11â„4 teaspoons salt
- 1â„4 teaspoon ground red pepper (cayenne)
- 1 cup water
- 2 pounds sweet potatoes (3 large), peeled and cut into 2-inch pieces
- 2 cups couscous (Moroccan pasta)
- 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
- 1 cup dark seedless raisins
- 1â„4 cup chopped fresh cilantro
- Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until very hot. Add half of lamb and cook until browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with the remaining 1 tablespoon oil and the remaining lamb.
- To drippings in Dutch oven, add garlic, cumin, and coriander; cook 30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon stick, salt, ground red pepper, and water; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes. Stir in sweet potatoes; cover and simmer 30 minutes longer.
- Meanwhile, prepare couscous as package label directs.
- Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring once or twice, until lamb and vegetables are tender, about 5minutes longer.
- Just before serving, stir cilantro into stew and remove the cinnamon stick. Serve lamb stew on couscous.
- P R E P 20 minutes
- C O O K 1 hour 45 minutes
- MA K E S 8 main-dish servings